Preheat the oven to 350°F. Place a sheet of parchment paper on a sheet tray. Add the flour and spread it out. Bake for 5 minutes, take it out of the oven, and let it cool to room temperature. Once cooled, add the pumpkin pie spice and salt, stir to combine.
Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment. Cream together until smooth, 3 minutes.
Add the powdered sugar and vanilla, stir it in until combined.
Add the flour mixture, stir it in until combined. The mixture will be crumbly.
Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides.
Add the chocolate chips.
Quickly mix them in until distributed. Serve immediately.
Notes
Double this recipe to serve more people or store for later.
This can be frozen, see my tips above.
Make sure that you heat treat your flour.
You can add chopped nuts or butterscotch chips to this if you'd like.
Do not use pumpkin pie filling, use only pure pumpkin puree.
You can use salted butter and just don't add the fine sea salt to the recipe.